Burst tomato pasta sauce

By admin
20 September 2010

Serves 4-6

Preparation time: 5 min

Cooking time: 15 min

This recipe was given to me years ago by Barbara Joubert, a magazine food editor, who received it from Italian friends. It’s a hit with guests every time I serve it.

100 ml top-quality olive oil

6 cloves garlic, finely chopped

1 kg mixed cherry tomatoes (preferably ripe)

salt and freshly ground black pepper

250 ml (1 c) fresh basil leaves

250 ml (1 c) grated Parmesan cheese

250 g spaghetti

extra basil leaves to garnish

Heat half the oil in a large frying pan and fry the garlic and tomatoes until the tomatoes burst.

Season with salt and pepper.

Mash the tomatoes with a potato masher and stir in the rest of the olive oil, followed by the basil leaves and Parmesan cheese.

Meanwhile cook the spaghetti in a saucepan of boiling salted water until al dente (cooked but still firm).

Stir the tomato sauce through it.

Serve topped with extra basil leaves.

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